Updated: Mar 31, 2020
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings 6 Stuffed Peppers
Calories 213 kcal
6 Bell Peppers
2 tbsp Olive Oil
½ Medium Sweet Onion chopped
2 tbsp. Minced Garlic
½ cup Corn
4 oz. Canned Green Chillies
2 tbsp. Taco Seasoning
½ tsp. Adobo
1/2 cup Salsa a saucy one works best
1 cup Cooked Rice 15 oz. can Black Beans rinsed and drained
1 cup Shredded Mexican cheese, divided use ½ cup for filling, 1/2 cup for topping
Salt and Pepper to taste
Remove tops from peppers and core.
Heat olive oil over medium high heat. Add onions and saute for about 5 minutes, until translucent. Add garlic, corn, green chillies, saute for an additional two minutes.
In a separate bowl, mix taco seasoning, adobo and salsa, stir to combine. Add rice, black beans, ½ cup cheese and salsa mixture and salt and pepper to pan. Mix well. Remove from heat.
Fill peppers with rice mixture. Top with remaining cheese.
Bake for 35 to 45 minutes, at 350F.